Mashed potatoes
=============== 2024-01-21

Comment: This recipe is based on a recipe by Joel Robuchon, also adopted by other chefs (here, however, with a little less butter). To prevent the potatoes from absorbing too much water, cook them preferably with their skin, which can be kept or not, at the end, depending on whether it is thin or not. To vary, we can add a few cloves of roasted garlic, well crushed to the mash. To peel hot potatoes, hold them with a cloth.

For the roasted garlic, use one head of garlic for 6 people. Cut off the top of the head of garlic, place the garlic on a small sheet of aluminum foil, pour a little EVOO on top of the garlic, add a small branch of thyme (opt), then close and put in the oven at 140C (CT) or 150C (normal) for 60 minutes. Remove from the oven, let cool, remove the cloves from their skins and crush the garlic in its oil, with a fork before mixing it with the potatoes.

Carefull, depending on the potatoes, decrease the amount of milk (yellow potatoes - Canada)

For 6 persons.


1 kg potatoes (Russet or Yukon Gold)
4 dl milk
60 g butter (or more - up to 120 g depending on taste and even 250 g according to Joel Robuchon)
nutmeg, salt


Prepare the butter in small dice and keep it in the fridge.
Put enough cold water in a saucepan to cover the potatoes. Salt (20 g / liter).
Cook the potatoes whole, well cleaned, with the skin on (20 to 40 minutes - test with a knife point).

When cooked, discard the water. Peel (or not) the potatoes and cut them into slices in the pan.
Mash them with a potato masher, on medium / low heat to help the water evaporate.
Grate 1/4 nutmeg.
Still on the heat, while beating (at first with a spatula, then possibly with a whisk), gradually add the milk and the pieces of butter alternately. If necessary add a little salt.
Beat well to obtain a smooth puree.